OUR SPONSORS & PARTNERS

Stories and Advice from Gluten-Free Students

Green Leaves and Chocolate: Gluten-free Meals in the Eyes of a College Student

By Katelyn Koons

Every time I hiked into the Fresh Food Café, I had no idea what I would be able to eat or if I would get sick. The labels above each buffet section contained phrases such as “low sodium” or “low fat,” but only a third of the time did I see them read “gluten-free.” Sometimes, I read that the day’s barley stew was gluten-free.

I ate plain vegetables, dry salad leaves, grilled chicken and what I knew wouldn’t contain any gluten. I stayed away from containers close to croutons, and I often asked the manager and chef on duty if an entrée were gluten-free even when labels were available.

I hovered between two extremes: some leaves for dinner and candy bars for the library. Despite the high fat content of the chocolate and peanut butter bars I consumed, I lost too much weight and always experienced the symptoms of ingested gluten, or as I like to say, “I got the glute.” Increasingly, I forgot about the consequences and took chances on cafeteria food for the sake of eating. I was hungry.

Hoping to compensate for the lack of meal options with quantity, I took more protein and bigger scoops of mashed potatoes only to be scolded by the staff. I had to sneak in outside food and salad dressings. The cafeteria offered microwavable gluten-free meals, but I was already eating those every other day.

When my jeans dropped too easily and my tops revealed too-pronounced collarbones, I called my parents. They bought me a medium-sized fridge, and I lofted my bed and applied for a Zip card. Yet, as a I’m studying to be an engineer, there is only so much time I can devote to grocery store trips and cooking my own meals. I still had to go to the cafeteria. There’s a common saying that engineers in college can choose one item out of sleep, grades and a social life. Yet, I laughed to myself sometimes thinking that college engineers with celiac disease can choose one item out of four: sleep, grades, a social life or gluten-free food.

Although most of my symptoms after eating gluten last anywhere between a few hours to four days, I realized that some side effects are more long term. I went to my doctor to discuss the awful joint pain that I have developed in the past ten months; I had no idea this pain was related to the cross-contamination of my meals.

I take my celiac disease seriously, but I put the gravity of my health aside to eat a meal. Although a new dining service is coming to my university this fall, I didn’t purchase the meal plan, and I don’t plan on joining my friends too often in the cafeteria. I’m living in a dorm that provides a full-sized fridge and stovetop.

Sometimes I dread how much time I will have to put into cooking my own meals during college, but I’d rather lose sleep over a good meal than over poor health.

The information found on this website is not intended to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical condition. We urge you to always seek the advice of your physician. There is no replacement for personal medical treatment and advice from your personal physician.

This site complies with the HONcode standard for trustworthy health information: verify here.